Enchiladas
The best thing in the world
Equipment
- Sauce Pot
- Blender
- Saute Pan
- Tongs
- Strainer
- Cutting Board
- Knife
- Measuring spoons
Ingredients
For Salsa
- 12 Chile Guajillo Tops removed, snaped in half and boiled
- 2 Garlic Cloves
- 4-5 Cups Water Perferably the one used to boil chiles
- 1 Tbs Salt
Other Important Ingredients
- 24 Tortillas Fried
- Cotija Cheese
- 3 Cups Conola Oil
For Salsa Dulce
- ¼ Cup Onion Diced
- ½ Tsp Salt
- 3 Tsp Sugar
- 1 Tbs Oregano
- 1-2 Tsp Apple Cide Vinagar
- 4-5 Oz Water
Other Sides
- Tomatos Sliced
- Lettuce
- Potatos Fried or Boiled
- Steak or chicken
Instructions
For Sauce
- In a saucepot add in your chilies and boil until rehydrated and soft. Let cool down when done.
- Remove any seeds you may not want and place your chilies in the blender, along with your salt, garlic, and the liquid you boiled your chiles in. Blend until smooth and strain into a sauce pot. Set to the side
Salsa Dulce
- Dice your onion and add them to a small bowl. To the bowl add your sugar, vinegar, salt, and oregano and mix.
- Add in your water and adjust ingredients. Sauce should be sweet and tangy.
Other Sides
- Slice up your tomatoes and potatoes. Fry your potatoes until they are crunchy.
Putting it together
- Fry your tortilla, you want it to be soft but still have some crunch to it. Once fried, dip it into your sauce and shake off the excess. For a more authenic experience dip your tortilla in the salsa before frying. It is more messier but trully authentic
- Add your cotija to your enchiladas and a tablespoon of the salsa dulce.
- Fold them over and add your tomatoes and potatoes off to the side. Dont forget to also add your meat preference adn some nice green lettuce
Notes
Salsa will stay good for up to a week in an airtight container in the fridge. Will stay good for up to two months in the freezer
Tried this recipe?Let us know how it was!